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Author: Geo E. Newell
Publisher: Forgotten Books
ISBN: 9780331754551
Category : House & Home
Languages : en
Pages : 66
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Book Description
Excerpt from Hand-Book on Cheese Making This little work on cheese manufacture is inscribed to makers, dealers and consumers, in the hope that its careful perusal may be of aid to one and all. The prestige that American cheese holds in the markets of the world has been threatened from many quarters, but we who inaugurated the Cheddar system on this side of the Atlantic are not prepared to succumb to competition, however sharp, or to prejudice, however strong. American cheese will hold its own as long as it has a square quality basis to stand upon. We possess. The most natural and privileged dairy regions on earth. Let us utilize to their fullest extent the great advantages within our grasp. Dairymen have of late been struck with consternation by the ascendency of Canadian cheese over the States' product. The dairy press' have been pounding away at the gruesome situation so vigorously that many cheese men have been frightened into the belief that Canada has a corner on gilt-edged quality and fancy quotations that is liable to continue indefinitely. The writer has no such, apprehension, however, and sees no reason why an American cheese should not always be a peer of the best. There has been unanimous action all over the dairy portions of the Dominion to effect the slight advantage they now hold. If, in a strenuous endeavorto improve the product, our friends across the border have succeeded and at the same time have stimulated us to a like movement, then thanks be to them. Legitimate competition aids all mankind. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Geo E. Newell
Publisher: Forgotten Books
ISBN: 9780331754551
Category : House & Home
Languages : en
Pages : 66
Get Book Here
Book Description
Excerpt from Hand-Book on Cheese Making This little work on cheese manufacture is inscribed to makers, dealers and consumers, in the hope that its careful perusal may be of aid to one and all. The prestige that American cheese holds in the markets of the world has been threatened from many quarters, but we who inaugurated the Cheddar system on this side of the Atlantic are not prepared to succumb to competition, however sharp, or to prejudice, however strong. American cheese will hold its own as long as it has a square quality basis to stand upon. We possess. The most natural and privileged dairy regions on earth. Let us utilize to their fullest extent the great advantages within our grasp. Dairymen have of late been struck with consternation by the ascendency of Canadian cheese over the States' product. The dairy press' have been pounding away at the gruesome situation so vigorously that many cheese men have been frightened into the belief that Canada has a corner on gilt-edged quality and fancy quotations that is liable to continue indefinitely. The writer has no such, apprehension, however, and sees no reason why an American cheese should not always be a peer of the best. There has been unanimous action all over the dairy portions of the Dominion to effect the slight advantage they now hold. If, in a strenuous endeavorto improve the product, our friends across the border have succeeded and at the same time have stimulated us to a like movement, then thanks be to them. Legitimate competition aids all mankind. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: John Wright Decker
Publisher:
ISBN:
Category : Cheddar cheese
Languages : en
Pages : 180
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Book Description
Author: John Wright Decker
Publisher: Forgotten Books
ISBN: 9781333478544
Category : House & Home
Languages : en
Pages : 134
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Book Description
Excerpt from Cheddar Cheese Making A careful study of the questions is urged, however simple they may seem, as an accurate knowledge of the details and the reasons why, of the Various steps in the process is absolutely necessary in order to master the profession. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Mary Karlin
Publisher: Ten Speed Press
ISBN: 1607740443
Category : Cooking
Languages : en
Pages : 258
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Book Description
Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.
Author: Ricki Carroll
Publisher: Storey Publishing
ISBN: 1580174647
Category : Cooking
Languages : en
Pages : 289
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Book Description
In this home cheese making primer, Ricki Carrol presents basic techniques that will have you whipping up delicious cheeses of every variety in no time. Step-by-step instructions for farmhouse cheddar, gouda, mascarpone, and more are accompanied by inspiring profiles of home cheese makers. With additional tips on storing, serving, and enjoying your homemade cheeses, Home Cheese Making provides everything you need to know to make your favorite cheeses right in your own kitchen.
Author: Gianaclis Caldwell
Publisher: Chelsea Green Publishing
ISBN: 1603583335
Category : Cooking
Languages : en
Pages : 371
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Book Description
The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking. Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.
Author: Frank Herns
Publisher: Forgotten Books
ISBN: 9781527741775
Category : Technology & Engineering
Languages : en
Pages : 26
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Book Description
Excerpt from Notes on Cheddar Cheese-Making About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Robert Harcourt
Publisher: Forgotten Books
ISBN: 9780282000981
Category : House & Home
Languages : en
Pages : 62
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Book Description
Excerpt from Cheese Making and Butter Making For the information 0 who want to make their solution or who may wish to check the strength of a solution on hand, the following directions are given. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: James Long
Publisher: Forgotten Books
ISBN: 9781440094958
Category : Business & Economics
Languages : en
Pages : 166
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Book Description
Excerpt from Cheese and Cheese-Making, Butter and Milk: With Special Reference to Continental Fancy Cheeses Professor henry, of the Wisconsin Agri cultural College, recently stated that the loss of the American cheese trade with Great Britain was owing to the fact that his country men did not make the best article, and that in many cases imitation cheese was produced for the sake of a possible temporary profit, but to the ultimate loss of all concerned. Whatever may be the immediate gain effected by the addi tion of foreign fat to milk, or by the removal of a portion of the cream it contains, the permanent value of the cheese industry to the producer is maintained only by the manufacture of the best, and of its production in the largest possible. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: John Wright Decker
Publisher: Theclassics.Us
ISBN: 9781230410661
Category :
Languages : en
Pages : 32
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Book Description
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1895 edition. Excerpt: ...generally two, in a box. Where flats are shipped two in a box, they are placed one on top of the other, and are in that case termed "twins." When shipped one in a box, they are called "singles." Scale Boards. That the rinds of the cheese may be well protected, "scale boards,"or very thin basswood or whitewood boards, are placed in the box. Two or three are placed on each end of the box, and two or three between twins. This number is more than is generally used, but cheese in this way keep better when placed in cold storage. If flats are put together without scale boards, and left for any great length of time, they will stick together so tight that they can with difficulty be pulled apart. The rinds sweat and are easily broken. They therefore need plenty of scale boards. The boxes should be trimmed to oneeighth of an inch less than the height of the cheese, so that it will hold its place and arrive in market in good condition. They should not be more than a. quarter of an inch larger in diameter than the cheese if there is too much room in the box, the cheese will be likely to roll around and break the box. On the other hand, the box should not be so tight, that the cheese will stick in it. Boxes that are split or poorly nailed should be thrown aside, for they will be sure to arrive in the market in a dilapidated condition. Cheese makers do not realize, that boxes that may be in fair condition, may be entirely useless at the other end of the journey. How Cheese are Weighed. In weighing cheese nothing but full pounds are counted. For instance, if the weight is 60 pounds, it is counted but 60, or if the beam barely rises at 61 pounds, it is counted but 60, for in course of transportation, it would likely lose...
